Moroccan Meatballs | Ground Beef Recipe! #shorts
Mediterranean Diet 30-Day Challenge (Mediterranean Diet Meal Plan) Day 23: Moroccan Meatballs! Moroccan meatballs, traditionally called kefta, made with lean ground beef, seasoned with Ras el Hanout and served with carrot salad and tzatziki sauce. This easy ground beef recipe is ready in 30-minutes or less! #meatballs #kefta #moroccanfood #moroccanrecipes #pita #groundbeef #groundbeefrecipes #mediterraneandiet
RECIPE:
For Morrocan Kefta Meatballs
▢1 slice white bread, toasted
▢Water or milk, for soaking
▢1 ¼ lb lean ground beef or lamb, or a mixture of both
▢1 small red onion, grated
▢2 garlic cloves, minced
▢Small handful fresh cilantro leaves and tender stems, chopped
▢3 teaspoon Ras El Hanout
▢½ teaspoon ground ginger
▢½ teaspoon cayenne, more if you enjoy spicy
▢Salt
▢Pepper
▢Extra virgin olive oil
For The Carrot Salad
▢4 carrots, peeled
▢3 tablespoon orange juice (about ½ orange)
▢Handful fresh mint leaves, chopped
▢Salt
▢Black pepper
▢Extra virgin olive oil
For Serving (Optional)
▢Cherry tomatoes, halved
▢Thinly sliced shallots or red onion
▢Handful of parsley sprigs
▢Marinated olives or feta
▢Tztaziki Sauce, Tahini Sauce, or plain Greek yogurt
▢Pita pockets, flatbread, or rice
1. Season the meat: Into a large mixing bowl add the bread and water or milk. Let it soak until softened, just about a minute or so, then squeeze the liquid out of the bread, discard the liquid and return the bread to the bowl. Add the meat, grated onion, garlic, cilantro, Ras El Hanout, ground ginger, and cayenne. Sprinkle in a generous pinch of kosher salt and black pepper. Using clean hands, mix until the meat mixture is well combined.
2. Make and chill the meatballs: Roll the meat mixture into bite-sized meatballs, about 1 tablespoon each. Arrange on a tray and cover. If you have the time, refrigerate for 30 minutes. (This prevents the meatballs from falling apart when they’re cooked.)
3. Make a shaved carrot salad: While the meatballs are chilling, use a vegetable peeler to shave the carrots into ribbons (or you can slice them into very thin sticks.) Place in a medium mixing bowl along with the orange juice, mint leaves, and a good glug of olive oil. Season with a pinch of salt and pepper and toss to combine. Set in the fridge for now. Get any other sides for serving ready to go, like Pita Bread, rice, Tzatziki sauce, Tahini sauce or Greek yogurt.
4. Cook the meatballs: Heat a large cast iron or frying skillet over medium heat. Drizzle the meatballs with extra virgin olive oil. When the pan is hot, cook the meatballs, turning occasionally, until they’re cooked through and charred, about 7 minutes. Work in batches if needed to avoid overcrowding the pan.
5. Serve: Arrange the meatballs on a large platter. Spread the carrot salad along the side of the platter, along with any other fixings of your choice. Roll up your sleeves, dig in, and let your family, guests, friends, and neighbors serve themselves!
Arayes - Lebanese Meat Stuffed Pitas!
Meet my current obsession - Arayes! Pita pockets stuffed with seasoned meat kofta filling, then pan fried until crispy. Think - Lebanese quesadillas. Enjoy for dinner or pass them around as an appetiser. Easy and fun to make!
RECIPE ⬇️⬇️⬇️ or PRINT:
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ARAYES - Lebanese meat stuffed crispy pita {Makes 10 halves}
5 pita bread, the thin pocket type, ~15cm/6 diameter (250g/8oz pack), cut in half*
Olive oil spray (or brush with olive oil)
SPICED MEAT FILLING:
1/2 onion, grated using box grater
500g/ 1 lb lamb or beef mince (ground meat)
2 garlic cloves, finely grated
1 tbsp finely chopped parsley, optional
3 tsp EACH coriander, cumin
1 1/2 tsp smoked paprika (sub plain paprika)
3/4 tsp ground allspice (sub mixed spice)
1/2 tsp cayenne pepper (reduce/omit for less spicy)
1 1/4 tsp cooking/kosher salt
WHIPPED TAHINI YOGURT SAUCE:
1 cup plain yogurt (250g), 2 tbsp tahini, 1 tbsp lemon juice, 1 garlic clove finely grated, 1/2 tsp cooking/kosher salt
1. Mix filling ingredients. Divide into 10 portions, flatten into thin semi-circle about the shape of a pita half. Stuff inside pita, enclose, press to spread to edges. (If pita is tearing, microwave 15 sec then use butter knife to split).
2. Spray with oil, pan fry on medium high 2 min each side until crispy and meat is cooked. Keep cooked ones warm in 50C/120F oven on rack. Serve with sauce!
3. Sauce: Whisk to mostly combine then microwave 20 sec on high. Whisk again – should be like soft whipped cream. Serve slightly warm or at room temp.
* Can use 2 to 3 x large Lebanese bread instead, then once cooked cut into large pieces. Flatbreads (like tortillas) – spread meat on half, fold over then cook like quesadillas!
After this recipe, you'll just want to eat ground beef like this!
After this recipe, you'll just want to eat ground beef like this!
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INGREDIENTS:
• 500 g of ground beef
• 1 onion
• 1 egg
• 1 teaspoon of salt
• 1/2 teaspoon black pepper
• Garlic powder
• Grated mozzarella cheese
• 200 ml of milk
• 3 eggs
• 200 g of wheat flour
• 1 teaspoon of salt
• Oil
Ground Beef Pita Sandwich Recipe #shorts
This Middle-Eastern-inspired recipe, ground beef pita sandwich is delicious and easy to make, using a combination of allspice, cinnamon, paprika, and other spices to season the beef. And to make it even better, we are adding veggies to the mix so you get a complete meal in one. Enjoy!
INGREDIENTS
• 1 kg Ground Beef
• 1 Red Pepper (Diced)
• 1 cup Red Onion (Chopped)
• 1 cup Carrot (shredded)
• 4 Cloves Garlic (Finely chopped)
• 1/2 cup Parsley (Finely chopped)
• 1 Roma Tomato (Diced)
• 1 tbsp Allspice
• 1 tsp Cumin
• 1 tbsp Ground Paprika
• 2 tsp Salt
• 2 tsp Black Pepper
• 1 tsp Ground Cinnamon
• 1 tbsp Cayenne Pepper
• 1 tsp Nutmeg Grated)
• 1/2 cup Bread crumbs
• 1/2 Milk
• 10-12 Mini pita bread
INSTRUCTIONS
• Mix all the ingredients (except the milk and bread crumbs) in a large bowl.
• Thoroughly combine the milk and bread crumbs and add them to the meat.
• Slice the pita bread in half and stuff the meat inside.
• Cook the pita sandwiches in a large skillet or pot over medium heat with the meat facing down first. Turn the pitas on their sides to cook them through. You may cover the skillet/pot to speed up the cooking process. Use a thermometer to make sure the meat is cooked thoroughly (160°F).
HOMEMADE TZATZIKI SAUCE RECIPE
INGREDIENTS
• 1 cup Greek Yogurt
• 1 cup Shredded cucumber (Squeeze out water)
• 1 Lemon Juice
• 1 tbsp Olive Oil
• 1 Garlic Clove (Minced)
• A pinch of Salt
• 1 tbsp Pickled Juice
INSTRUCTIONS
• Combine all of the ingredients in a mixing bowl. Mix gently with a flat spatula.
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